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Arroz Con Pollo Published on: June 1, 2020


Arroz Con Pollo

Cook Time2 hours 40 minutes
Course: Main Course


  • large pot
  • very small pot (preferably smaller than 1 quart)
  • 3 quart pot
  • 8-10 quart serving bowl
  • spare stove rack


  • 3 cups and 2 tbsp uncooked Uncle Ben's White Rice
  • 6 cup broth
  • 1 tsp annatto seeds
  • 2 1/2 oz olive oil
  • 4-5 lb boneless chicken breasts
  • salt
  • 1 large white onion
  • celery (optional)
  • carrots (optional)
  • 1 lb frozen peas
  • 2 large red bell peppers
  • 2 large green peppers


Broth (Note: You can prepare broth and chicken the night before you plan to make the arroz con pollo. This way, the chicken is cold and easy to pull apart.)

  • In large pot, cook chicken in enough water to completely cover the chicken. It should yield 6 cups of broth for the rice.
  • Cook chicken broth for 1 1/2 to 2 hours
  • Add salt to taste and one whole, large white onion.
  • For flavor, you can add celery and carrots.

Annatto (Note: Handle the seeds with care. They can stain clothing. The annatto oil can be prepared ahead of time; it can be frozen for a month.)

  • In a very small pot (preferably smaller than 1 quart), put annatto seeds in olive oil.
  • Cover pot with the seeds and oil and simmer at a very low flame for about 2 minutes.
  • Check that oil has changed colors to an "orange-red".
  • If it has, remove from flame and let it cool completely.
  • Once cool, sift seeds from oil with a strainer.
  • Discard the seeds.
  • Reserve the annatto oil.

Rice (Note: Do not wash or rinse rice. Do no add salt.)

  • In a 3 quart pot, put 6 cups of chicken broth and 1/2 an ounce of annatto oil. 
  • Bring to boil. 
  • Add 3 cups and 2 tablespoons of uncooked and un-rinsed rice. 
  • Stir ONCE to mix oil and rice together (do not mix again until rice is done). 
  • Set flame to medium-high until it boils. 
  • Lower flame and raise pot by using a spare stove rack. 
  • Allow water to evaporate.


  • Wash and dry peppers. 
  • Chop peppers into quarter size chunks or in slices, to your own preference. 
  • Fry with the rest of the annatto oil (reserve 1/2 ounce for rice), add salt to taste. 
  • Once fried, you can place fried peppers on paper towel to soak up excess oil.


  • Boil in water, drain, add salt to taste.

Arroz con Pollo

  • Once chicken has cooled down, using two forks or your fingers, shred chicken into one inch long pieces.
  • In a 8-10 quart serving bowl, mix shredded chicken, rice, peas, and peppers.
  • Serve with fried plantains. (Optional)

Fried plantains

  • Slice a ripe plantain and deep fry until golden.
  • Place on a paper towel to absorb excess oil.

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